Jessica’s Eggplant and Cauliflower “Meatballs”
Veggie meatballs can be kind of a bummer but these ones, loaded with roasted veggies and lots of parm, are insanely good. You can make the mixture ahead of time and bake just before serving.
1 eggplant (about 1 ½ pounds), peeled and cut into 1-inch cubes
½ head cauliflower, cut into small florets (about 4 cups)
1 red bell pepper, cut into 1-inch pieces
4 garlic cloves, smashed and peeled
¼ cup extra virgin olive oil
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
½ cup farro
½ cup panko (Japanese-style) bread crumbs
½ cup grated parmesan cheese, plus more for serving
5 cups of your favorite marinara
1. Preheat the oven (with the oven rack in the middle) to 400°F. Line a rimmed sheet pan with parchment paper.
2. To another rimmed sheet pan or large baking dish, add the eggplant, cauliflower, bell pepper, and garlic. Drizzle with the oil and sprinkle with the salt, black pepper, and red pepper flakes. Toss together and arrange in a single layer. Roast for about 45 minutes, or until the vegetables are tender.
3. Meanwhile, cook the farro. Fill a medium saucepan with water and let come to a boil. Add the farro and cook for about 20 minutes, or until tender. Drain into a strainer and run under cold water to cool.
4. Put the roasted vegetables in a food processor and pulse until finely chopped but not smooth. Scrape into a large bowl and stir in the bread crumbs, parmesan, and farro.
5. Shape the mixture into balls, about 2 inches in diameter. Space them 1 inch apart on the prepared pan. Bake for about 20 minutes, or until slightly browned and crisp on the outside and heated through. Serve with the marinara sauce and a little more parmesan.
Excerpted from Food Swings by Jessica Seinfeld Copyright © 2017 by Jessica Seinfeld. Excerpted by permission of Ballantine Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.